1. Place noodles in a large bowl. Cover with boiling water. Stir regularly to keep noodles from sticking together and set aside for at least 20 mins.

2. Toss tofu in cornstarch and fry in batches in oil over med-hi heat until deep golden brown. Drain and set aside.

3. Drain noodles and rinse in cold water.

4. Heat 2 tbsp of oil in a wok over med-hi heat. Add noodles and stir fry for about 2 mins, until noodles begins to get translucent and a bit "gummy." Add in sauce, lime, sugar, and chili garlic sauce. Bring to bubbling and reduce heat. Simmer for a few mins, until noodles are cooked. Stir in tofu. Garnish and serve.